Mushroom Risotto

Ingredients

• Arborio Rice1.68 cup (320 g)
• Cremini Mushroom300 g
• Onion1 piece (110 g)
• Garlic9 g
• White Wine121.21 ml
• Vegetable Stock1000 ml
• Parmesan12 tbsp (60 g)
• Butter2.86 tbsp (40 g)
• Flat-Leaf Parsley2.5 tbsp (10 g)
• Olive Oil32.97 ml
• Salt12.5 pinch (5 g)

Instructions

1. 1

   Warm the stock

   Keep the vegetable stock hot in a separate pan over low heat throughout the cooking.

2. 2

   Saute the mushrooms

   Brown the sliced mushrooms in olive oil until golden, then set aside, leaving the flavour in the pan.

3. 3

   Toast the rice

   Soften the chopped onion and garlic, add the rice and toast for a minute until the edges turn translucent.

4. 4

   Add the wine

   Pour in the white wine and stir until it has almost fully evaporated.

5. 5

   Add stock gradually

   Add the hot stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, until the rice is creamy and al dente.

6. 6

   Finish the risotto

   Stir the mushrooms back in, then beat in the butter and parmesan off the heat. Rest briefly, scatter with parsley and serve.